Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains lactose and is NOT safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure the mayonnaise is gluten-free.


"If summer had one defining scent, it'd definitely be the smell of barbecue."  -Katie Lee

The refrigerator light goes on...

This is a great example of how to cross-utilize ingredients and leftovers. This salad is made from the Spicy Barbecue Chicken recipe. This is also a great way to expand on translating Mediterranean diet principles for your American kitchen. Consuming less beef gives you a point on the Mediterranean diet score, and how better than by having barbecue. Add in some veggies along with the yogurt and you are eating great food that just happens to be great for you.


Spicy Barbecue Chicken Salad

Servings: 4 | Serving size : 4 ounces chicken

Cooking Time: 30 Minutes (does not include marinating time)

This recipe can easily be multiplied and makes great leftovers. Keep in the refrigerator for no more than 48 hours.

Spicy Barbecue Chicken Salad recipe from Dr. Gourmet - an important point in your Mediterranean diet score


  • 2 cloves garlic (sliced)
  • 1 medium shallot (diced)
  • 2 tsp. smoked paprika
  • 1 tsp. chili powder
  • 1 Tbsp. molasses
  • 1/4 tsp. pure vanilla extract
  • 1/2 tsp. ground cumin
  • 1/4 tsp. salt
  • 1/4 tsp fresh ground black pepper
  • 1 Tbsp. olive oil
  • 1 lb. boneless skinless chicken thighs (left whole)
  • 4 medium green onions (thinly sliced crosswise)
  • 2 Tbsp. reduced fat mayonnaise
  • 4 Tbsp. non-fat Greek yogurt
  • 4 ribs celery (diced)
  • 4 medium green onions (thinly sliced crosswise)

Combine the garlic, shallot, smoked paprika, chili powder, molasses, vanilla extract, ground cumin, salt, pepper, olive oil and chicken in a large zipper bag.

Toss the chicken in the bag until well coated with the spices.

This can be done up to 24 hours in advance and kept in the refrigerator. The chicken will be best if it marinates for at least a few hours.

When you are ready to serve preheat the grill or place a large roasting pan in the oven and preheat to 400°F.

Add the chicken to the grill (or the pan) and return the skillet to the oven.

Cook for 12 to 14 minutes turning the chicken about every 4 minutes.

Let the chicken cool and then cut into 1/2 inch cubes.

Chill well. 

When the chicken is chilled, add the mayonnaise, yogurt, and green onions and fold together.


Nutrition Facts

Serving size: about 3/4 cup chicken salad

Servings: 4

Amount Per Serving

Calories 230 Calories from Fat 99
% Daily Value
Total Fat 11g 14%
    Saturated Fat 2g 11%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 110mg 37%
Sodium 350mg 15%
Total Carbohydrates 8g 3%
    Dietary Fiber 1g 5%
    Sugars 5g
Protein 25g
Vitamin A 6% Vitamin C 4%
Calcium 3% Iron 11%
Vitamin K 40mcg Potassium 500mg